Farmer’s Market Pasta (September)
pasta / quick meals / meat free
Farmer’s Market Pasta is a simple, delicious pasta dish that uses all the best seasonal vegetables from that month, and this is the September version!
Every month, there comes a time (or 5) when I want something nourishing but also comforting and easy. At these times, I normally also have a bunch of veggies just taking up space in my fridge that I need to use or else they’re going to go bad. Some may call this the fridge clean out pasta, or the leftover veggie pasta, but let’s glamorize it a little bit, shall we?
Because this pasta is better than those names. It always comes out to be my favorite dinner of the week, so that’s why we are calling it the Farmer’s Market Pasta! It uses all your favorite veggies that are in season that month into a big and nourishing bowl of pasta. In the month of September, there are so many veggies that come to mind. This month is great for produce because it’s the end of summer but also beginning of fall, so there are so many great options! This month’s include eggplant, zucchini, red onion, and carrots.
Here are the Ingredients for this Smashed Broccoli Penne:
Produce - Eggplant, Carrots, Zucchini, Red Onions Garlic, Basil
Seasonings - Salt, Black Pepper, Red Pepper Flakes
Pantry - Rigatoni, Olive Oil
Dairy - Parmesan
Farmer's Market Pasta - September
Ingredients
- 1 lb rigatoni
- 2 large carrots, sliced
- 1 medium size eggplant, cubed
- 1 large zucchini, cubed
- 1 red onion, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup + 2 tbsp olive oil
- pinch red pepper flakes
- 3 large garlic cloved, smashed
- fresh basil, chopped
- 1/4 cup grated parmesan
Instructions
- Preheat oven to 400 F. Cook pasta according to package directions in salted water.
- Add all the chopped veggies to a baking sheet and toss with 2 tbsp olive oil, salt, and black pepper. Roast for 30-35 minutes, mixing the veggies around the sheet halfway through.
- In a small pan, heat the remaining olive oil on low. Add the garlic and red peppre flakes and cook until garlic has browned. Be sure to not burn the garlic.
- Once everything is done cooking, toss the pasta with the roasted veggies, garlic and olive oil, fresh basil and parmesan. Serve with more basil and parmesan and enjoy!
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